Ras-el-hanout boneless leg of lamb

[atomicsmoke]

Made my own ras-el-hanout spice mix. Rubbed the meat, tied it up, overnight in the fridge.
In the smoker set at 250F.

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• atomicsmoke
• Apr 14, 2014

Couldn't take it out at 140F IT - more than half of my dinner companions would not have touched it.

Done in less than 3 hours. Very juicy even when done.

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• atomicsmoke
• Apr 14, 2014

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• atomicsmoke
• Apr 14, 2014

Thanks for looking.

 

[moikel]

Great stuff

,that ras el hanout is a wonderful mix for things like lamb.

I make my own as well although its scaled back a bit from some of the recipes you see.

 

[atomicsmoke]

Moikel,
You might like to know that this leg (and I assume the whole lamb it used to belong to) came all the way from your neck of woods.

Thank you for that Aussies.

 

[chestnutbloom]

Those are some mouthwatering pics! Mmm Mmm Mmmmmm!  

 

[moikel]

Moikel,
You might like to know that this leg (and I assume the whole lamb it used to belong to) came all the way from your neck of woods.

Thank you for that Aussies.

My late mother was from Orillia Ontario hell of a cook. She did great lamb come to think of it's he did great everything.